|Oatmeal Raisin Cookies|
Over time and a lot of trial and error, I learned that some of the tricks to baking cookies at elevation and avoiding that inevitable spread involve:
- Adding an extra tbsp of flour
- Chilling the dough
- Heating up the oven 25 degrees hotter than the recipe calls for and baking the cookies for a shorter amount of time.
While literally living at sea level I baked the best cookies at 350F from room temperature dough. Now those same recipes end up perfect when chilled dough is baked at 375F for 2-3 minutes less.
|Classic Oatmeal Raisin Cookies|
Oatmeal Raisin Cookiesfrom Smitten Kitchen
- 1/2 cup butter, softened
- 2/3 cup light brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups rolled oats
- 1 cup raisins
- Preheat oven to 350°F (375F when above 3000 feet or if you have problems with your cookies spreading).
- In a large bowl cream together the butter, brown sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.
- Chill the dough for an hour or so and then form the dough into tablespoon sized balls.
- Bake for 10 minutes on a lined cookie sheet until the edges are browned but the tops still look soft or undercooked.
- Let the cookies sit on the warm baking sheet for 5 minutes to set and then remove them to cool on a wire rack.